Soupe Valpellinoise con Fontina, Verza e Pane di Segale

Valle d'Aosta (Valpelline valley), northwestern Italy

The iconic mountain soup of Valpelline valley: layers of stale rye bread, blanched savoy cabbage leaves and thin-sliced Fontina DOP are built up in a terracotta or oven-safe pot, each layer generously seasoned and buttered. A rich beef broth — made from marrow bones and oxtail — is ladled in to moisten all layers. The assembled pot is baked uncovered in a medium oven (160°C) for 45–60 minutes until the top is deeply golden, the bread has absorbed all liquid and the Fontina has melted throughout into long strands. Served directly from the baking vessel by the ladleful. This is winter sustenance at its most elemental — the soupe is both soup and casserole simultaneously.

Deeply savoury beef broth absorbed into earthy rye bread; Fontina DOP melts in long, elastic strands throughout; savoy cabbage provides vegetal sweetness and texture.